Search Results (91)

The growing demand for sustainable, nutritionally adequate plant-based foods has driven innovation in meat analogues. This study presents a novel approach to upcycling potato juice protein—a by-product of starch production—into plant-based gyros (PBG) enriched with iron and dietary fiber. Four formulations (PBG1-PBG4) were developed using a blend of potato, rice, wheat, and pea proteins, and fortified with either ferritin-rich sprout powder or ferrous sulfate. Comprehensive analyses were conducted to assess nutritional composition, mineral content, glycoalkaloid safety, antioxidant activity, texture, water mobility, sensory appeal, and microbiological stability. All variants met high-protein labeling criteria and exhibited favorable fiber and mineral profiles. In vitro digestion significantly enhanced antioxidant bioaccessibility, particularly phenolic acids. Sensory evaluations favored ferritin-enriched variants, which also demonstrated superior texture and consumer acceptance. Microbiological assessments confirmed safety for up to 10 days under refrigeration. These findings highlight the potential of potato juice protein as a sustainable, functional ingredient in next-generation plant-based meat analogues. Full article

This study developed a technology for restructured meat products (RMPs) from culled cow meat using the bioprotective culture Lactobacillus sakei (SafePro B-2, 10¹¹ CFU/g) and fortification with L-selenomethionine or zinc citrate. Four variants (Control, SafePro B-2, SafePro B-2 + Se, and SafePro B-2 + Zn) were produced under identical processing conditions and assessed for microbiological, physicochemical, textural, colorimetric, antioxidant, histological, mineral, and amino acid properties. Protein content remained high across all samples (up to 18.7%), while moisture increased by up to 1.4% compared to the control. The Zn-enriched sample showed the greatest cohesiveness and resistance to deformation (p < 0.05), with color stability under light exposure improving by up to 12.5%. Despite a reduction in FRAP antioxidant activity (up to 30.8% in buffer extract), the Zn-fortified product exhibited the highest levels of key essential amino acids, including leucine (12.9 mg/g) and lysine (12.6 mg/g). Microbiological analysis confirmed low total aerobic mesophilic counts (≤3.1 log CFU/g), with no detection of Salmonella spp. or Listeria monocytogenes. Histological evaluation revealed denser and more homogeneous protein matrices in fortified variants. Overall, L. sakei-driven bioprotection combined with Se/Zn fortification improved the safety and functional and nutritional characteristics of RMP from low-value beef, supporting sustainable and circular meat production. Full article

This study assessed microbiological contamination in street-sold meat products, focusing on Enterobacterales and coagulase-negative staphylococci (CoNS) species and their antibiotic resistance. Chicken and mutton street foods like shawarma and brochettes were tested for bacterial load, species distribution. and resistance profiles. The results showed significant contamination, with Enterobacter cloacae (5.38 Log 10 CFU/g). Staphylococcus lentus and Staphylococcus xylosus were also common, reaching 6.23 Log 10 CFU/g in some samples. Contamination levels varied significantly by food type, with chicken shawarma showing the highest risk. Antimicrobial susceptibility testing revealed high multidrug resistance, particularly among E. cloacae and Staphylococcus species. Biofilm formation an indicator of resistance was observed mainly in staphylococci and enhanced under fed-batch culture. These findings highlight public health concerns tied to poor hygiene and undercooking in street food environments. The study emphasizes the need for improved hygiene practices, standardized cooking methods, and systematic food safety monitoring to reduce contamination and antibiotic resistance risks. Full article

Alternative proteins denote non-traditional, high-protein foods. These innovative sources aim to compete with conventional animal products by providing protein-rich, sustainable, nutritious, and flavorful options. Currently, five main categories of alternative proteins are being developed: plant-based proteins, cultured meat, single-cell proteins, edible insects, and seaweed. Nonetheless, several chemical and microbiological food safety hazards are associated with these alternatives Incorporating novel protein sources into food products may heighten the prevalence of existing food allergies. This could arise from extracting proteins from their natural matrices and utilizing them at significantly higher concentrations. Additionally, the introduction of new proteins may lead to the development of novel food allergies. Proteins that are currently seldom or never consumed may cause primary sensitisation or trigger cross-reactivity with known allergens. To date, alternative proteins have not been thoroughly studied for their allergenic potential, and there is no standardised method for assessing this risk. This review aims to explore non-traditional protein sources, discussing their nutritional and functional properties, as well as their potential allergenicity based on available research. We conducted a literature search in PubMed and Embase databases. We used specific keywords and MESH terms. A total of 157 studies were included in the review. The studies reviewed in our analysis reveal significant limitations, such as inconsistent methodologies, limited participant numbers, and a lack of long-term data, which hinder the ability to make clear conclusions regarding the safety of these new proteins for individuals with allergies. To address current challenge, future research should integrate food science, regulatory perspectives and advanced technologies. Full article

Ensuring the safety and extending the shelf life of chilled poultry meat is vital in modern poultry meat production, particularly given the recent increase in demand in this area. Chilled meat has a short shelf life, so producers have limited time to sell their products and must rely on various methods of extending shelf life. Compared with other non-thermal methods, electron beam irradiation is a new non-thermal meat preservation technique with low cost, avoidance of contamination, and antibacterial effects. In this study, we investigate the effect of electron beam irradiation on the microbiological and physicochemical quality of chilled poultry meat produced in Kazakhstan to assess its suitability for use in local food processing systems. The samples were electron-beam-treated at doses of 2, 4, 6, and 8 kGy and stored in a refrigerator. Microbiological and physicochemical property evaluations were carried out for a period of 14 days. Our results demonstrated a significant decrease in total aerobic and facultative anaerobic microorganisms, and no detectable levels of Salmonella spp. and Listeria monocytogenes in the irradiated samples. The pH measurements remained stable at low doses; in comparison, higher doses resulted in a slight decrease. Moisture, protein, fat, and ash content were also evaluated and showed minimal changes as functions of irradiation dose. Our results indicate that electron beam irradiation, particularly at a dose of 2–4 kGy, effectively improves microbiological safety and extends the shelf life of chilled poultry meat up to 5–6 days, making it a promising solution for the modern poultry meat industry. Full article

Steak tartare is a ready-to-eat (RTE) meat product, prepared with finely chopped or ground raw beef, with a rich culinary history and increasing consumption trend in the last years. Yet, its microbiological safety and technological challenges remain largely under-investigated. This review analyses the regulations, the safety, and technological advances in steak tartare manufacturing, focusing on microbiological risks due to potential contamination by pathogens like Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7. From this perspective, the outbreaks associated with the consumption of raw meat products have confirmed the importance of good hygiene practice and process control, currently based on the presence of nitrite in the formulation and accurate cold chain management. Recently, the EU regulations have set stricter limits for the use of nitrites and nitrates in meat products, and this evolution has increased the interest in natural alternatives. The scientific literature indicates that plant-based antimicrobials, high-pressure processing (HPP), and novel starter cultures can be promising tools to improve raw meat safety and shelf life. This review analyses the possible options for nitrite replacement, which might involve combined interventions with natural antimicrobials, starter cultures, and packaging solutions. Future studies need to address the microbial behaviour and dynamics in nitrite-free formulations, including safety validation by challenge testing with foodborne pathogens. In this respect, steak tartare could be a model for innovation in the meat industry. However, considering the challenges that must be faced, collaboration across disciplines will be essential to meet regulatory constraints and consumer expectations while ensuring product quality and safety. Full article

Background/Objectives: Lactic acid bacteria produce biofilms in meat products that contribute to the products’ deterioration, reduction in quality, and shortened shelf life. Although LAB are generally considered benign, certain strains create slime and cause significant drops in pH. The study’s goal was to identify and characterize LAB strains from sausage products that are capable of biofilm formation, and to evaluate the inhibitory effects of E. bicyclis methanol extract, its ethyl acetate fraction, and phloroglucinol, as well as to synthesize AuNPs, and assess their efficacy in controlling biofilm formation. Methods: Slime or biofilm-producing LAB bacteria were isolated from commercial sausages and identified using 16S rRNA gene sequencing. Lactobacillus sakei S10, which can tolerate high salt concentrations and cold temperatures, was chosen as a representative strain. The isolates were subsequently tested for hemolytic activity, salt and temperature tolerance, and carbohydrate consumption patterns. To evaluate antibiofilm potential, marine-derived compounds from Eisenia bicyclis, such as phloroglucinol (PG), crude methanolic extracts, ethyl acetate fractions, and gold nanoparticle (AuNP) formulations, were tested in situ on sausage surfaces against L. sakei S10 and common pathogens (Pseudomonas aeruginosa and Staphylococcus aureus). The biofilm-inhibitory effects of the extracts, PG, and PG-AuNPs were estimated using the colony-counting method. Results: The PG-AuNPs had an average particle size of 98.74 nm and a zeta potential of −29.82 mV, indicating nanoscale dimensions and considerable colloidal stability. Structural analysis confirmed their spherical form and crystalline structure, as well as the presence of phenolic groups in both reduction and stabilization processes. Among the studied treatments, the PG and PG-AuNPs had the strongest antibiofilm activities, dramatically lowering biofilm biomass, particularly for P. aeruginosa and L. sakei S10. However, the inhibitory effects were less prominent in in situ conditions than in in vitro testing, highlighting the complexity of real food matrices. Conclusions: The results of this study indicate that polyphenolic compounds obtained from marine sources, particularly in nano-formulated forms, have a great deal of potential as natural antibiofilm products. Enhancing the microbiological safety of processed meat products and extending their shelf life could be accomplished through the application of these polyphenolic compounds in food packaging or surface treatments. Full article

Recent advances in the production of meat and dairy analogues and plant-based products have introduced new food safety challenges, as these foods are susceptible to contamination by both pathogens and spoilage microorganisms originating from raw materials and processing environments. In addition, plant-based analogues often exhibit physicochemical properties such as high water activity, near-neutral pH, and elevated protein and moisture content that favour the survival and growth of microorganisms, as evidenced by the detection of Salmonella sp., Listeria monocytogenes, and Enterobacteriaceae in commercial products. While extrusion and thermal processing effectively reduce microbial loads, these treatments may not inactivate all spores, including spore-forming bacteria like Bacillus cereus and Clostridium spp. Critical findings seem to highlight that some protein isolates are particularly prone to higher microbial contamination, and that outbreaks linked to pathogens such as Salmonella, L. monocytogenes, and E. coli have already occurred in plant-based analogues in Europe and North America. Here we discuss the microbiology and sources of microbial contamination of these products. In addition, we further discuss the integration of non-thermal technologies and biocontrol methods, such as protective cultures, bacteriocins, and bacteriophages, as promising approaches to enhance food safety while addressing clean-label demands. Full article

The behavior of Listeria monocytogenes (L. monocytogenes) throughout the shelf life of ready-to-eat foodstuffs represents a major concern in relation to human diet and human health. The aim of the study was to evaluate the behavior of L. monocytogenes in Wiener sausage, as an RTE meat product, throughout 15 days of storage (0–7 °C) under the action of fermented juice from parsley (Petroselinum crispum var. tuberosum) roots and common hawthorn (Crataegus monogyna) berry phenolics, compared with the effect of the food additives sodium nitrite and sodium ascorbate used in the standard formulation. For this purpose, one experimental formulation (F1) and one standard formulation (F2) of Wiener sausages were designed using the following preservatives and antioxidants: 50 ppm fermented parsley root juice (as a nitrite source) and 50 ppm hawthorn berry phenolics were used in F1, and 50 ppm sodium nitrite (as food additive E 250) and 50 ppm sodium ascorbate (as food additive E 301) were used in F2. The ability to support L. monocytogenes growth was assessed by a challenge test throughout the 15 days of storage. Based on the results of the assessment, the natural ingredients fermented parsley root juice and hawthorn berry phenolics could act as preservatives that ensure microbiological safety during the shelf life of the product. The nitrite and phenolic compounds of these natural ingredients showed antimicrobial activity against foodborne pathogens, including L. monocytogenes. Full article

The aim of the study was to use a commonly employed technology in the meat industry, the inoculation of a biocontrol starter, in the processing of a plant-based fermented dry-cured sausage analog to improve its safety against possible Listeria monocytogenes contamination. Challenge tests were used to select suitable lactic acid bacteria (LAB) for the analog under industrial production conditions. First, 20 LAB strains were tested in vitro and five of them were further tested by stuffing the ingredients under industrial conditions. The L. monocytogenes counts highlighted Latilactobacillus sakei 205 as the most protective one, achieving a reduction of 2.6 log CFU/g. Further, a triangular test and Check-All-That-Apply test were performed to understand the organoleptic differences that could be expected in the final product. The batch inoculated with Llb. sakei 205 did not show any sensory differences from the commercial batch. Therefore, Llb. sakei 205 was identified as a potential protective starter due to the microbiological and sensory results. This pioneering study applied biocontrol starters to plant-based meat analogs, aligning with clean-label trends. Full article

The Sjenica sheep stelja is a characteristic, traditional dry-cured meat product from Serbia with unique and recognizable sensory attributes. The methodology involved examining physicochemical measurements, followed by sensory evaluation and microbiological analyses, over a 120-day ripening period across three years and three different villages, as well as the correlation between chemical characteristics and the number of specific groups of bacteria. Results showed consistent quality parameters across producers and production periods, with notable variation in fat, protein, and ash content. Sensory evaluation confirmed that the product met the quality standards outlined in the Elaborate for the Protection of Geographical Indication, with minor differences in color, aroma, chewiness, and taste among samples. The microbiological analysis demonstrated the dynamic nature of microbial communities throughout maturation, including changes in the counts of aerobic mesophilic bacteria, Enterobacteriaceae, Pseudomonadaceae, lactic acid bacteria, and molds. Penicillium species, particularly P. nalgiovense and P. solitum, were consistently identified, while other fungal genera exhibited varying distribution patterns. The correlation analysis highlights the complex influence of chemical parameters on microbial dynamics throughout the aging process. These findings emphasize the influence of traditional production methods, regional variations, and chemical composition on the sensory quality and microbial safety of Sjenica Sheep Stelja, providing valuable insights for future research and quality control. Full article

The use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value of underutilized meat cuts. However, its high heme content and specific fatty acid composition makes the meat particularly sensitive to lactic fermentation with lipid oxidation phenomena and sensory character decay. Therefore, buffalo meat requires tailored fermentation strategies to ensure product stability. The aim of this study was to optimize fermentation strategies by exploring milder acidification processes and the fortification of buffalo meat with vegetable oils to reduce oxidation while maintaining microbiological quality. In particular, the effect of adding or omitting glucose and fortifying with pumpkin seed oil in Napoli-style buffalo salami was studied and the impact on the main quality parameters was evaluated. Pumpkin seed oil (0.5%) was selected for its antimicrobial and antioxidant properties and evaluated for its interaction with starter cultures through Minimum Inhibitory Concentration (MIC) tests and predictive microbiology models. Based on the findings, its use was validated in Napoli-style salami, produced with and without glucose. Microbial dynamics, physicochemical changes over time, oxidation indices, and sensory attributes were assessed. Results indicated that the sugar-free formulations combined with pumpkin seed oil achieved optimal sensory and safety attributes. The addition of glucose facilitated rapid lactic acid bacterial growth (about 2.5 ∆ log CFU/g), enabling pH reduction to safe levels (<5.2) and the effective inhibition of Enterobacteriaceae and coliforms. However, acidification in the control batch, as demonstrated by multiple variable regression analyses, induced pre-oxidative conditions, increasing lipid oxidation markers (TBARSs > 0.7 mg MAD/Kg), which negatively impacted flavor and color stability. The use of pumpkin seed oil confirmed its antimicrobial and antioxidant potential, making it a promising fortifying ingredient for producing slow-fermented, mildly acidified (pH > 5.4) buffalo meat salami, offering a novel strategy for improving the nutritional, sensorial, and safety quality of dry fermented meat. Full article

Food safety, particularly within the meat industry, is a significant concern addressed under the One Health concept, emphasizing the necessity of enhanced surveillance and hygiene protocols to mitigate contamination risks. This study assessed microbiological risks in Romanian bovine slaughterhouses by analyzing 150 samples from stool and carcasses at the post-evisceration and cooling stages over seven months in two abattoirs, using standardized microbiological methods and PCR to quantify aerobic colony counts (ACCs), Enterobacteriaceae, and pathogens (E. coli, Salmonella spp., and Listeria spp.). ACCs and Enterobacteriaceae levels decreased significantly [p < 0.05] during processing, highlighting effective hygiene measures. Pathogenic E. coli was identified in 14% of fecal samples and 5% of carcasses, indicating cross-contamination risks. Salmonella spp. were found in 28% of fecal samples but absent on carcasses, suggesting successful containment. Listeria spp. were rare and not detected on carcasses. PCR confirmed the presence of pathogenic strains in stool samples, emphasizing the need for strict hygiene practices and regular monitoring to improve meat safety and protect public health. In conclusion, the prevalence of E. coli, particularly serogroups like O101 and O26, and the absence of Salmonella and Listeria in carcass samples reflect both regional differences in pathogenic strains and the need for comprehensive, multi-stage control measures. Further studies should broaden pathogen surveillance to include more E. coli serogroups and implement stricter hygiene protocols to prevent cross-contamination during evisceration, skinning, and cooling. Regular monitoring of Salmonella and Listeria, especially in silage-fed cattle regions, along with improved coordination across the food production, health, and environmental sectors, is essential to mitigate contamination risks and safeguard public health. Full article

As global income levels and population increase, meat consumption and production are rising, raising concerns about climate change, animal welfare, and environmental sustainability. Offal offers a sustainable, nutrient-rich, and economical alternative to muscle meat, providing proteins, vitamins, and minerals. This study was triggered by the scarcity of information on the microbiological quality of edible bovine offal, which is often associated with poor hygienic conditions during handling and processing at slaughterhouse. This study assessed the superficial microbiota present on cattle liver and tongue in a vertical slaughterhouse across various stages of the procurement process and on days with different slaughter volumes, with three sampling points: immediately after post-mortem inspection (Point 1); after the arrival of the viscera in the preparation room (Point 2); and in the refrigeration chamber at 3 °C (Point 3). Samples were analysed according to ISO methods for enumeration of mesophilic aerobic bacteria, Enterobacteriaceae, generic Escherichia coli, presumptive Escherichia coli O157, and Staphylococcus aureus and detection of presumptive Escherichia coli O157, Staphylococcus aureus, and Salmonella spp. Microbiological counts were within the acceptability values stipulated in the amendment of Regulation EC 1441/2007 to Regulation EC 2073/2005 for cattle carcasses. In general, both viscera showed higher microbial counts on days with higher slaughter volumes, with the exception of Enterobacteriaceae and Staphylococcus counts on the tongue. There was also an increase in microorganism levels across the offal processing stages. Out of 144 samples, 20.83% were contaminated with presumptive Escherichia coli O157, 3.47% Salmonella spp., and 25% S. aureus. Therefore, although 20.83% of the samples tested were presumptive for E. coli O157, it is important to note that a considerable number of these presumptive positives may in fact have been negative after confirmation by molecular methods. However, the presence of presumptive E. coli O157 at high levels is one reason that the prevention of offal contamination requires more stringent measures. Preventing offal contamination requires stricter measures during slaughter procedures to ensure safety, reduce food losses, and enhance sustainability in meat production. Full article

The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO^® B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40, 50:50 and 40:60 ratios. During a 15-day storage period, research was carried out on the physicochemical and microbiological properties, antioxidant capacity, fatty acid profile and sensory characteristics. The results showed that the count of Enterobacteriaceae in hybrid meat products did not differ significantly depending on the formulation. The addition of red beans in a hybrid meat product formulation significantly increased the antioxidant activity of the products compared to a sample made of 100% meat. The samples with red beans were characterized by significantly lower values of n-6/n-3, UFA/SFA and PUFA/SFA compared to samples produced with turkey thigh muscles and red beans in a ratio of 100:0. In summary, the formulation combining turkey meat and beans in a ratio of 60:40 is recommended as optimal, enabling the creation of a safe hybrid meat product with properties similar to those of a full-meat product. Full article